Pickled Jalapeños and Carrots
Pickled Jalapeños and Carrots
Jalapeños y Zanahorias en EscabecheA bowl of pickled vegetables is brought to the table in most restaurants in Mexico. The jalapeños in this recipe are boiled briefly to tame some of the heat, making this a rather mild version. Be forewarned, however, jalapeños can be very hot, so wear protective gloves when cleaning these or other hot chiles. Serve this dish as an appetizer or a condiment.
Ingrediënten
Makes 6 to 8 appetizer servings
- 12 large fresh jalapeño chiles
- 4 medium carrots peeled
- 1 medium white onion peeled and sliced
- 2 cups water
- 1 cup white wine vinegar
- 2 bay leaves
- 8 whole allspice berries
- 6 whole cloves
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructies
- Cut about ½ inch off the top of each chile leaving the stem attached.
- Reserve the caps.
- Cut the remaining chiles crosswise into rings about ⅓ inch wide.
- Remove the seeds with a sharp paring knife from the centers of the rings, and reserve the rings with the caps.
- Slice the carrots crosswise, on the bias, about ⅓ inch thick, and put the carrots with the onion.
- In a medium nonreactive saucepan, bring to a boil the water, white wine vinegar, bay, allspice, cloves, and sugar.
- Add the jalapeño caps and rings and cook, uncovered, until barely tender, about 5 minutes.
- With a slotted spoon remove the chiles to a bowl, and drain any excess water.
- In the same boiling solution, cook the carrots and onion until crisp-tender, 3 to 4 minutes.
- Drain well and put in the bowl with the chiles.
- Add the olive oil, rice vinegar, cumin, and salt.
- Toss gently to coat with the marinade.
- Cool, then refrigerate about 6 hours, or overnight for best flavor.
- To serve, arrange the chiles, carrots, and onion on a small platter.
- Garnish with the stemmed caps.
Notes / Tips / Wine Advice:
Serve cold or at room temperature.
